1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

154 EEOIPES FOE TEN GALLONS EACH

3 ounces ofcardamom. 3 do. grains d'ambrette.

Ground; macerate for 24 hours with 3 gallons of alcm hoi, 95 per cent, and 33 gallons of water (see No. 5). Distil from off the water 3 gallons of flavored sjflrit, then add 20 lbs. ofsugar, dissolved in 53 gallons of water, filter, mix in 2 sheets of pure gold leaf to each bottle.

182. Eau des Pacificateurs de G-rece.

24 lemons, the yellow rinds only; cut and macerate for 24 hours with 3 gallons of alcohol,95 jJer cent.,and 3i gal lons of water(see No.5). Distfl.from ofl'the water 3gal lons of flavored sjiirit, and add to it 3 gallon of orange- flower water and 20 lbs. of sugar dissolved in 53 gallons of water. Filter, Color red. (See No. 93).

183. Eau de Quatre Graines. (Water of Four Seeds.)

3lb. offennel-seed. J lb. ofcelery-seed. 3lb. ofstar anise-seed. 3 lb. ofdill-seed.

Ground; macerate for 24 hours with 3 gallons of alco- nol, 95 per cent., and 33gallons of water(see No.5). Distil from off the water 3 gallons of fine flavored spirit; then add 20lbs. ofsugai-, dissolvein 5f gallons of water. Filter. (Sec No. 3).

184. Eau de The. (Tea Water.)

_ lb. ofhyson tea. 3lb. ofsouchong tea.

Ground;and macerate for 8 days with 3 gallons of alco hol, 95 per cent.,and 43gallons of water(see No.6); strain,